Yield: 4 servings
|¼ cup||Dijon mustard|
|½ teaspoon||Freshly ground black pepper|
|¼ cup||Champagne vinegar|
|1 medium||Shallot, finely chopped|
|½ cup||Extravirgin olive oil|
|2||Heads butter lettuce, pale|
|Inner leaves only, torn into|
|Bite sized pieces|
|2 larges||Hardboiled eggs, whites cut|
|Into 1/4inch dice and yolks|
|Through a sieve|
In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196